Crispbread with Hummus

Suitable from phase 2, when you introduce pulses, hummus is a tasty, easy to make treat and great to top our low carb crispbread

Serves:

2

Prep time:

10 minutes

Cooking time:

25 minutes

Carbs per serving:

4g

Ingredients

100 gram tinned chickpeas

1 clove(s) garlic

1 tablespoon olive oil

20 ml water

1 sprinkle ground paprika

1 teaspoon ground cumin

1 teaspoon salt

2 Atkins crispbread

1 tbsp tahini (optional)

1 squeeze lemon juice

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Method

Suitable from phase 2, when you introduce pulses, hummus is a tasty, easy to make treat and great to top our low carb crispbread.

Crush the garlic and add, in a bowl, to a chickpeas, olive oil, water and tahini if using. Blend well and add more water, if required. Season well and add the cumin and lemon juice and stir through. Add to a serving bowl, or on top of the crispbread, and sprinkle with paprika and a drizzle of olive oil. Add other toppings, if required, such as cucumber, cherry tomatoes, celery etc.